Chicken Parmesan

Divide 18oz of chicken into three equal portions. Place chicken into a zip lock bag and use a kitchen mallet to beat until 1 inch thick and even.

Get two bowls and whisk two eggs into one of them and add 120g italian bread crumbs into the other.

Dip chicken into whisked egg and then place in bread crumbs. With your dry hand flip the chicken in the crumbs until fully covered. Repeat for each breast.

Season with salt and pepper and spray with olive oil before placing into the air fryer.

Cook at 400 degrees, flipping at 10 minutes. Check with thermometer until internal temperature reaches 165 degrees.

Place a slice of low calorie mozzarella on each breast, place onto a baking sheet and broil.

In a blender combine 20g parmesan, 60g fat free cottage cheese, 2 tbsp basil paste, 1 cup basil leaves, 1 tbsp garlic paste, salt, pepper, and a splash of lemon. Blend until smooth.

Toast the keto buns and assemble with chicken breast, 35g marinara, and 1/3 of the pesto sauce.